from scratch baking and cooking blog

Monthly Archives: April 2015

Breakfast on Sundays at the Ulam’s is always warm. This is something quick you can make in a few minutes. It is not 100 % homemade, I did cheat a little with Pilsbury small biscuits but they could be made easily with homemade biscuits.

This recipe yields 10 muffins.

Preheat the oven to 375 degrees.

Ingredients:

One container of small biscuits (Pillsbury) <10 per container>

Three large eggs and 4 egg whites

One large piece of ham about 2- 3 ounces (diced)

1 tablespoon of homemade horseradish (my grandma’s is the best & homegrown)

half a cup of cheddar cheese

1 to 2 tablespoons of chives

Salt and pepper to taste

Directions:

Place eggs, egg whites, horseradish and pepper in a medium bowl. Whisk to incorporate. Set aside.

Cooking spray 10 muffin tins to prepare the dish for the oven. Take the biscuits and flatten slightly to press into the tin.

Evenly destribute the ham (scant TB) on top of the flatten biscuit.

Add the cheese next, about heaping TB.

Add the egg mixture, make sure to divide evenly. Each tin takes about 2.5 tbs of mixture each.

My husband and I went to the strip district last weekend and I was surprised to see Meyer Lemons for a decent price! I had to pick some up. The first item to make to come to mind was a blondie aka nonchocolate brownie. This is definitely a spring time refreshing dessert despite the snow we encountered this lovely April morning.

Our neighbor brought us over some of his homemade jelly. He prepares the jelly from his Peach Plum Trees. He mentioned this is a tree his family used to have where he grew up in Mariland. I was trying to think of a good muffin to try the jelly on. This bran recipe came to mind. I cannot wait for them to come out of the oven and enjoy with some coffee!

Yesterday my husband and I went downtown to the strip district, bottom line my favorite place to bike and market shop in the warmer months. One of my favorite kitchen stores had a popover pan half off. Yahtzee only $10.99! I was so excited, I’ve been wanting a popover pan for 2 years. Today, I had to make something with it! Savory or sweet decisions, decisions. I debated for a while but after pruning the brushes and doing yard work yesterday I noticed my rhubarb plants were starting to grow. They reminded me I have a few frozen bags of rhubarb in the freezer.

Today we had our Quarterly NST meeting and I had to come up with a quick snack for our 12:00 o’clock meeting to fuel the team. I love these diverse bars. You can add whatever you have on hand. They are quick to make but quick to be gone as well. Bonus they are no bake.

Yields: 18 bars

Ingredients:

1.5 cups 100% quick oats

1.5 cups brown puffed rice

1/4 cup raw sugar

1/2 cup honey

1 tsp Mexican vanilla extract

1/8 kosher salt

1/4 cup mini chocolate chips

1/4 cup unsalted roasted peanuts

1/2 cup crunchy peanut butter

1/2 cup creamy peanut butter

2 TB milled flaxseed

Pre directions: foil line a 9 by 13 and spray with cooking spray. Set aside.

Directions:

1. Place puffed rice, oats, peanuts, flaxseed

and mini chocolate chips in a medium bowl.

2. In a seperate large bowl add peanut butters, honey and raw sugar. Microwave for 1 minute and stir about half way through and continue to heat mixture.

3. Add the vanilla and stir. Add in dry ingredients. Stir to combine.

4. Once throughly mixed pour mixture into the foil lined pan.

5. Spread evenly into pan with spatula.

6. Cover and let set overnight in refrigerator to set.

7. Lift bars out of the pan by foil and set on cuting board and cut into 18 bars.